Recipe by Chef Wahoo
This is a modified recipe from the "American Test Kitchen" but is very close. If you like a nice tall biscuit and are tired of the Hydrogenated Canned biscuits then this is for you.
Top Review by Chef Dissa Debba
A tedious recipe that seems to over complicate things. The dough turns out like runny pancake batter, then tells you to roll it in a pan of flour. It was impossible to roll, it was simply sticky goo. I ended up adding the panned flour that I was supposed to roll the dough in, and just added it to the dough. It was still very sticky and took me three times the work of a regular biscuit recipe. Not to mention no bake time is included. One person stated it took hers roily 12-14 minutes. Mine took 22 minutes. I will not use this recipe again.
- 2 cups self rising flour (I use King Arthur)
- 1 tablespoon sugar
- 1 teaspoon salt
- 1⁄2 teaspoon baking soda
- 4 tablespoons unsalted butter (I use Land o lakes)
- 1 1⁄2 cups buttermilk (I use Bordens)
- 1 cup flour
- 2 tablespoons melted salted butter
Directions See How It's Made
- Preheat oven to 425 degrees.
- In a food processor process all dry ingredients.
- Add 4 tbs butter cubed and process for 10ea 1 second pulses.
- Place mix in a mixing bowl and stir in Buttermilk.
- Spray a 9" metal cake pan with non-stick spray.
- Spray 1/3 measuring cup with non-stick spray and use it to scoop out biscuit dough from mixing bowl.
- Place the dough in a shallow pan with the 1 cup flour and roll into balls and place into cake pan. do this until you get 8-9 dough balls.
- Brush with 2 TBS melted butter and bake until golden brown.